Recipe by : Lynn Vieux

Ingredients :
Mix:
1 box of Jiffy Corn Muffin Mix
1/3 cup of melted margarine
2 eggs
Add:
1-1 lb. can of whole kernel corn (drained)
1-1 lb. can of cream style corn
1 cup of sour cream

This can be mixed in the same dish that it is baked in to save on clean up.

Instructions :
Pour into a 2 quart buttered baking dish. Bake at 325 degrees for 35-45 minutes until a knife inserted in the center comes out clean. This is a delicious and easy-fix recipe that is great to prepare ahead and pop in the oven. It was given to me by a friend (at least 20 years ago) who attended the same church we did in SW Ohio. She was a school teacher and would take this often to luncheons because she could bake it in her crockpot and then take the warming element to set it in until time for lunch! Our family never has a carry in pot-luck dinner without this dish!

Submitted_by : Donna Wilson
City : LaVergne
State : TN 37086
Country : United States

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